Roasted Root Vegetables

Roasted Root Vegetables

Serves 8

This mix of root vegetables combines sweet parsnip and carrots with earthy rutabaga. Thyme and lemon liven up the flavors in this side dish, delicious with any roast meat.

  • 3 cups parsnips, peeled and sliced diagonally, 1/2-inch thick
  • 3 cups carrots, peeled and sliced diagonally, 1/2-inch thick
  • 3 cups rutabaga, peeled and sliced in wedges or chunks
  • 6 thyme sprigs
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice (not bottled lemon juice)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
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Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked. Alternatively, place vegetables in a microwavable dish with 1/2 inch water, cover loosely with plastic wrap, and microwave for 4 minutes.

Preheat oven to 400°F. Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt. Spread on a rimmed baking sheet and roast for 35 minutes, until browned and tender.

Nutritional Info: 
Per Serving: 90 calories (20 from fat), 2g total fat, 200mg sodium, 18g carbohydrates, (5 g dietary fiber, 8g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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